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Individual Pumpkin Cheesecakes

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“Found this recipe in the coupon insert of my Sunday paper, on the page with a coupon for Karo syrup and Argo corn starch. The picture looks really good and it sounds easy enough that I might just try it for Thanksgiving. Some of the garnishes pictured include raspberries, cherries, praline and a chocolate with pecans. Times do not include chill time.”
READY IN:
50mins
SERVES:
18
YIELD:
18 mini cheesecakes
UNITS:
US

Ingredients Nutrition

Directions

  1. Preheat oven to 325°F.
  2. Line muffin tin with paper liners.
  3. Place 1 gingersnap in each paper liner.
  4. With electric mixer, beat cream cheese, sugar, corn starch and pumpkin pie spice until well blended.
  5. Add eggs and mix well.
  6. Add pumpkin and syrup and beat for approximately 1 minute.
  7. Pour filling into cups, dividing evenly among cups.
  8. Bake for 30 - 35 minutes or until just set.
  9. Chill for 1 hour and garnish as desired.

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